Fragrant coconut salmon & prawn traybake
Prep Time 10 mins
Cook Time 30 mins
- 1 tbsp sunflower oil
- 5 tbsp Thai red curry paste
- 2 garlic cloves grated
- thumb sized piece of ginger peeled and finely grated
- 400 ml can reduced fat coconut milk
- 1 red chilli halved
- 1 tbsp fish sauce
- 3 lime leaves optional
- 100 g (4) thick salmon fillets, skin left on
- 4 baby pak choi cut into quarters
- 150 g mangetout
- 150 g raw king prawns
- 1/2 small bunch of coriander roughly chopped
- 2-3 limes cut into wedges to serve
- 3 tbsp jasmine rice cooked, to serve
Heat the oven to 200C/180C fan/gas 6. Heat the oil in a deep frying pan or wok, and fry the curry paste, garlic and ginger for 1 min. Stir in the coconut milk and chilli, and bring to a simmer. Add the fish sauce and lime leaves, if using.Pour the mixture into a medium roasting tin, and nestle in the salmon, pak choi and mangetout. Cover and cook in the oven for 15 mins. Scatter in the prawns and cook for a further 10 mins. Garnish with the coriander and serve with the lime wedges and rice